Chicken Tortilla Soup

• 2 pounds Boneless Skinless Chicken Breast
• 1 box 48 Ounce Box, Low Sodium Chicken Broth
• 2 cans (14 Oz. Size) Black Beans
• 1 can (14 1/2 Oz. Size) Corn Kernels
• 1 can (8 Oz. Size) Diced Green Chilies
• 2 cans (10 1/2 Oz. Size) Diced Tomatoes And Green Chilies
• 1 whole Green Pepper, Stem And Seeds Removed, Diced
• 3 Tablespoons Chili Powder
• 3 Tablespoons Cumin
• 1 Tablespoon Garlic Powder
• 1 whole Corn Tortillas Per Bowl
• 1 whole Lime, Juiced
• 1 bunch Fresh Cilantro, Washed And Chopped

1. Place the chicken in a pot and cover it with water. Bring to a boil then bring it down to medium. Cook the chicken at a low boil for 20 minutes. Take chicken out of the pot to cool before cutting. Remove the liquid chicken broth to a heat safe bowl and set aside. Break chicken into bite sized pieces after it has cooled. Add chicken back into the pot. Add your low sodium chicken broth.
2. Drain your corn and black beans and add them into the pot. Next, add your green chilies and diced tomatoes (do not drain these). Toss in the diced green pepper.
3. Now add some of the reserved chicken broth stock to your liking. (My husband likes more liquid.) Add your spices to taste. Chili powder, cumin and garlic. (Start with the amount I recommend. Then, if you want it more spicy add more chili powder). Simmer for an hour.
4. Cut your corn tortillas into long strips and add them into individual bowls a few minutes before serving. Dish the soup into the bowls over the tortilla strips. Top with a few pieces of cilantro and a splash of lime juice.

chicken, chicken broth, black beans, kernels, green chilies, tomatoes, green pepper, chili powder, cumin, garlic, corn tortillas, fresh cilantro

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup-33/ (may not work)